Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (240ml) warm milk
  • 2 ¼ tsp (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 1 tsp (6g) salt
  • 1 large egg, room temperature
  • 1 large egg, beaten
  • 1 tbsp (15ml) water
  • 2 tbsp (28g) melted butter

Instructions:

  1. Combine warm milk, sugar, and yeast in a bowl and let sit for 5-10 minutes until foamy.
  2. Gradually stir in the softened butter, egg, salt, and flour until a shaggy dough forms.
  3. Knead the dough by hand or with a stand mixer until it is smooth, tacky, and bounces back when poked.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rest in a warm, draft-free spot until doubled in size.
  5. Punch the dough down to release air, divide into 12 equal portions, and roll each into a tight, smooth ball.
  6. Place the rolls in a prepared 9x13 inch baking pan and let rise for 30-45 minutes until pillowy and touching.
  7. Preheat oven to 350°F (175°C) and brush the tops of the rolls with the beaten egg and water mixture.
  8. Bake for 18-22 minutes until the tops are a deep golden brown.
  9. Immediately brush the hot rolls with melted butter for a soft, glossy finish.